ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili-Topped Potatoes

Photo: William Dickey; Styling: Cindy Manning Barr

Prep time 10 mins
Cook time 38 mins
Yield

Makes 4 servings

Ingredients

  • 1 pound ground chuck
  • 1 onion, chopped
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 (1 1/4-ounce) envelope taco seasoning mix
  • 1 (1-ounce) envelope Ranch-style dressing mix
  • 2 cups water
  • 4 large baking potatoes
  • Toppings: shredded Cheddar cheese, sour cream, chopped green onions

How to Make It

  1. Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

  2. Scrub potatoes; prick several times with a fork.

  3. Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.

  4. NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.